The Ultimate Lemon Blueberry Layer Cake: A Moist & Zesty Delight
Estimated reading time: 7–9 minutes | Prep time: 40 minutes | Total time: 3 hours (includes cooling)
Key Takeaways
- Unforgettable Flavor & Texture: Experience the perfect balance of bright, zesty lemon and sweet, juicy blueberries in a cake with an incredibly moist and tender crumb.
- Beginner-Friendly Recipe: Our detailed step-by-step instructions make this impressive three-layer cake achievable for bakers of all skill levels.
- Make-Ahead & Freezer-Friendly: Learn how to prepare the cake layers or the entire assembled cake in advance, making it perfect for stress-free party planning.
- The Perfect Centerpiece: This beautiful cake is the ideal family-friendly dessert for birthdays, spring gatherings, Easter, or a sunny weekend treat.
Table of Contents
Why You’ll Love This Lemon Blueberry Layer Cake Recipe
Welcome to what we believe is the most delightful and rewarding Lemon Blueberry Layer Cake recipe you’ll ever try. This homemade cake is a true showstopper, combining the bright, zesty flavor of fresh lemons with bursts of sweet, juicy blueberries in every single bite. The cake itself has a wonderfully soft and moist texture, while the rich and tangy cream cheese frosting perfectly complements the fruity flavors, creating a simple recipe that tastes like it came from a professional bakery.
What makes this dessert truly special is its perfect balance. It’s sweet but not overly so, with a refreshing citrus kick that cuts through the richness. Whether you’re celebrating a special occasion like a birthday or Mother’s Day, or simply craving a delicious from-scratch dessert, this cake is guaranteed to impress. It’s more than just a cake; it’s an experience of bright, sunny flavors that will have everyone asking for a second slice.
Ingredients You’ll Need
Using high-quality, room-temperature ingredients is the key to achieving the perfect texture for this Lemon Blueberry Layer Cake. Here’s what you’ll need to gather.
For the Lemon Blueberry Cake:
- 3 cups (360g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup (227g) unsalted butter, at room temperature
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp vanilla extract
- 1/4 cup (60ml) fresh lemon juice
- 2 tbsp lemon zest (from about 2 large lemons)
- 1 cup (240ml) whole milk, at room temperature
- 2 cups (290g) fresh blueberries, rinsed and dried
- 1 tbsp all-purpose flour (for tossing with blueberries)
For the Tangy Cream Cheese Frosting:
- 16 oz (452g) full-fat block cream cheese, softened
- 1 cup (227g) unsalted butter, softened
- 4 1/2 cups (540g) powdered sugar, sifted
- 2 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1/4 tsp salt
For Garnish (Optional):
- 1/2 cup fresh blueberries
- Fresh lemon zest or thin lemon slices
Step-by-Step Instructions
Follow these instructions carefully to create a flawless homemade cake from scratch. We’ve broken it down into making the layers and then assembling the final dessert.
Making the Lemon Blueberry Cake Layers
- Step 1: Preparation. First, preheat your oven to 350°F (175°C). Next, grease and flour three 8-inch round cake pans. For best results and easy removal, line the bottoms with circles of parchment paper.
- Step 2: Combine Dry Ingredients. In a medium bowl, thoroughly whisk together the 3 cups (360g) of flour, baking powder, and salt. Set this mixture aside for later use. This step ensures even leavening and a uniform texture.
- Step 3: Cream Butter and Sugar. In the large bowl of a stand mixer fitted with the paddle attachment, beat the room temperature butter on medium-high speed until it is smooth and creamy. Then, gradually add the granulated sugar and continue beating for 3-4 minutes until the mixture becomes light, pale, and fluffy.
- Step 4: Add Wet Ingredients. Subsequently, add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed. After the eggs are incorporated, mix in the vanilla extract, fresh lemon juice, and lemon zest. The mixture may look slightly curdled at this point, which is perfectly normal.
- Step 5: Alternate Flour and Milk. With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions. Begin and end with the dry ingredients. Mix only until the last streaks of flour just disappear; it is very important not to overmix the batter.
- Step 6: Fold in Blueberries. In a separate small bowl, gently toss the fresh blueberries with 1 tablespoon of flour. This light coating helps prevent them from sinking to the bottom of the cake layers. Next, carefully fold the floured blueberries into the cake batter using a silicone spatula.
- Step 7: Bake the Layers. Evenly divide the finished batter among the three prepared cake pans. Bake for 28-32 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached. The tops should be lightly golden and spring back when touched.
- Step 8: Cool the Cakes. Allow the cake layers to cool in their pans on a wire rack for about 15 minutes. Afterwards, carefully run a knife around the edges and invert the cakes onto the wire rack. Finally, peel off the parchment paper and let them cool completely before frosting. This is crucial for preventing the frosting from melting.
Making the Frosting and Assembling the Cake
- Step 9: Prepare the Frosting. While the cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and softened butter together on medium-high speed until completely smooth and free of lumps, about 2-3 minutes.
- Step 10: Finish the Frosting. Reduce the mixer speed to low and gradually add the sifted powdered sugar. Once it is mostly incorporated, add the vanilla, lemon juice, and salt. Then, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is light and fluffy. Do not overbeat, as it can become runny.
- Step 11: Assemble the First Layer. Once the cake layers are fully cooled, place one layer on your cake stand or serving plate. Spread a generous layer of cream cheese frosting (about 1 cup) evenly over the top. You can sprinkle a few extra fresh blueberries on top of the frosting if desired for an extra burst of flavor.
- Step 12: Stack and Frost. Gently place the second cake layer on top and repeat the process with another cup of frosting. Place the third and final cake layer on top. Apply a thin “crumb coat” of frosting over the entire cake to trap any loose crumbs, then chill the cake in the refrigerator for 20-30 minutes. This step is key for a clean final coat.
- Step 13: Final Touches. After chilling, apply the remaining frosting over the top and sides of the cake, using an offset spatula to create a smooth or textured finish. Garnish with fresh blueberries and lemon zest. For the cleanest slices, chill the finished cake for at least 30 minutes before serving.
Baking Tips, Variations & Substitutions
Pro Tips for the Perfect Lemon Blueberry Layer Cake
- Room Temperature is Key: For the smoothest cake batter and creamiest frosting, ensure your butter, eggs, milk, and cream cheese are all at room temperature. This allows them to emulsify properly, creating a lighter, more uniform texture.
- Don’t Overmix the Batter: Once you begin adding the flour, mix only until it is just combined. Overmixing develops gluten, which can result in a tough, dense cake rather than a tender one.
- Coat Your Berries: Tossing the blueberries in a tablespoon of flour before folding them into the batter is a crucial step. This absorbs excess moisture and helps suspend the berries within the cake layers, preventing them from sinking to the bottom during baking.
- Sift Your Powdered Sugar: For a perfectly smooth, lump-free cream cheese frosting, always sift your powdered sugar before adding it. This simple step makes a significant difference in the final texture.
Easy Variations You Can Try
- Add a Lemon Soak: For an even more intense lemon flavor and extra moisture, create a simple lemon syrup (1/4 cup sugar, 1/4 cup water, 2 tbsp lemon juice, heated until sugar dissolves). Brush it over the warm cake layers before cooling.
- Different Berries: While blueberries are classic, this cake is also delicious with raspberries or chopped strawberries.
- Add White Chocolate: Fold in 1 cup of white chocolate chips along with the blueberries for a sweeter, more decadent twist.
How to Serve & Store Your Lemon Blueberry Layer Cake
This Lemon Blueberry Layer Cake is best served chilled or at a cool room temperature. For clean, professional-looking slices, use a long, sharp knife, wiping it clean with a damp cloth between each cut. Garnish with fresh blueberries and a sprinkle of lemon zest just before serving for the best presentation and aroma.
To store, cover the cake and refrigerate for up to 5 days. The cream cheese frosting requires refrigeration. Let a slice sit at room temperature for about 15-20 minutes before enjoying to allow the frosting and cake to soften slightly. You can also freeze individual slices wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw frozen slices in the refrigerator overnight. If you loved this recipe, you should try our soft and chewy oatmeal raisin cookies next!
Watch: How to Make It
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, you can use frozen blueberries. Do not thaw them before use. Toss them in the 1 tablespoon of flour just like you would with fresh berries to prevent sinking and color bleed. Expect that your baking time might increase by a few minutes.
Can I make this Lemon Blueberry Layer Cake ahead of time?
Absolutely. You can bake the cake layers up to two days in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. The frosting can also be made ahead and stored in an airtight container in the refrigerator for up to a week; just let it soften and re-whip it briefly before using.
Can I freeze this cake?
Yes, this cake freezes beautifully. You can freeze the unfrosted cake layers or the fully assembled cake. To freeze layers, cool completely, then wrap them individually in two layers of plastic wrap and one layer of foil for up to 3 months. To freeze the whole cake, chill it until the frosting is firm, then wrap it well. Thaw overnight in the refrigerator before serving.
Can I reduce the sugar in this recipe?
While you can slightly reduce the sugar in the cake (by up to 1/4 cup), it will affect the texture and moisture, potentially making it less tender. Reducing the sugar in the frosting is easier; you can reduce it by up to 1 cup, but this will result in a softer, less stable frosting. Add it gradually and stop when you reach your desired sweetness.
Why did my cream cheese frosting turn out runny?
This usually happens for two reasons: the cream cheese or butter was too soft (verging on melted), or the frosting was overbeaten. Use full-fat, block-style cream cheese (not the spreadable kind in a tub) and ensure both it and the butter are softened but still cool to the touch. If it becomes runny, you can try chilling it in the refrigerator for 30 minutes to help it firm up before re-whipping briefly.
